Dictionary of cuisine
By: Alexandre Dumas.  Edited, abridged and translated by Louis Colman, from Le grand dictionnaire de cuisine.
Contributors: Colman, Louis
Publisher: Avon
Published: 1958
Place of publication: New York
Number of pages: 316
Subjects: Cookery -- Dictionaries -- French; Food -- Dictionaries -- French
Genres: Dictionaries
Work titles: Le grand dictionnaire de cuisine.